If you’ve ever wanted to wow your family and friends with a succulent, flavorful centerpiece, this Smoked Turkey Breast Recipe is your answer. It transforms a simple turkey breast into a smoky, tender masterpiece that’s juicy and enriched with the fresh herbs and butter that melt perfectly into every bite. Whether it’s a special occasion or a leisurely weekend feast, this dish effortlessly brings bold, comforting flavors to the table while keeping the turkey delightfully moist and aromatic.
Ingredients You’ll Need
The magic of this smoked turkey starts with a handful of straightforward, quality ingredients. Each plays a crucial role, from the savory salt and sugar brine that locks in moisture, to the fresh herb butter that infuses the meat with vibrant, earthy notes. Let’s dive into what you’ll need to make this dish truly memorable.
- 3 quarts cold water: The base for the brine, essential to keep the turkey juicy and tender.
- ½ cup kosher salt: Helps season the turkey deeply and enhances flavor during brining.
- ¼ cup granulated sugar: Balances the salt and assists in creating a subtle, caramelized crust.
- 2 cups wood chips (Apple or Cherry recommended): Adds a sweet, fruity smoke flavor pivotal to authentic smoked turkey taste.
- 1 (5-7 pound) unbrined whole turkey breast: The star ingredient that will soak up all the smoky, herby goodness; opt for boneless or bone-in depending on preference.
- 9 tablespoons unsalted butter (room temperature): Provides richness and a smooth texture while blending flavors beautifully.
- 2 cloves garlic (minced): Introduces a fragrant punch that complements the herbs perfectly.
- 1 teaspoon chopped fresh oregano leaves: Adds a woody, slightly minty note that elevates the butter mixture.
- 1 teaspoon chopped fresh thyme leaves: Brings a lemony, earthy aroma that’s classic in poultry dishes.
- 1 teaspoon chopped fresh rosemary leaves: Imparts a piney, robust flavor giving the dish great depth.
- 1 teaspoon chopped fresh sage leaves: Has a warm, peppery taste that pairs wonderfully with turkey.
- 2 teaspoons Dijon mustard: Offers a tangy kick that balances the richness.
- 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper, ¼ teaspoon crushed red pepper flakes: For seasoning with a hint of heat and seasoning balance.
- 2 cups apple juice (or cider or fruit juice): Used to keep things moist during smoking, adding sweetness and moisture.
How to Make Smoked Turkey Breast Recipe
Step 1: Prepare the Brine
Start by dissolving the kosher salt and granulated sugar in the cold water to create a simple brine. Submerge the turkey breast in this mixture and refrigerate for 12 to 24 hours. This step is essential because it not only seasons the meat from within but also guarantees a juicy, tender result after smoking.
Step 2: Make the Herb Butter
While the turkey is brining, soften the unsalted butter and mix it with minced garlic, fresh oregano, thyme, rosemary, sage, Dijon mustard, kosher salt, black pepper, and crushed red pepper flakes. This herb butter will be your secret to infusing layers of flavor deeply into the turkey breast, ensuring every slice bursts with deliciousness.
Step 3: Dry and Butter the Turkey
After brining, remove the turkey breast and pat it completely dry with paper towels. The drier the surface, the better the smoke will adhere. Carefully loosen the skin and spread the prepared herb butter beneath it and over the surface. This protects the meat from drying out and creates a beautifully seasoned outer layer.
Step 4: Prepare Your Smoker
Preheat your smoker to 225°F (107°C) and add your choice of wood chips or chunks, preferably apple or cherry, for that subtle, sweet smoke flavor. Make sure the smoke is steady but not overpowering, as you want the turkey to cook slowly and infuse with flavor over time.
Step 5: Smoke the Turkey
Place the turkey breast on the smoker grate, skin side up. Pour the apple juice into a water pan inside the smoker to maintain moisture throughout the cooking process. Smoke for approximately 4 hours or until the internal temperature reaches 165°F (74°C). This slow cooking allows the turkey to absorb smoke gently while retaining its succulence.
Step 6: Rest the Turkey
Once it reaches the perfect temperature, carefully remove the turkey breast from the smoker. Tent it loosely with foil and let it rest for 20-30 minutes. Resting is crucial because it redistributes the juices, resulting in slices that are juicy and tender rather than dry or tough.
Step 7: Slice and Serve
After resting, slice the smoked turkey breast against the grain for the best texture. Serve immediately to enjoy the full spectrum of smoky, herby, buttery flavors that make this Smoked Turkey Breast Recipe such a showstopper.
How to Serve Smoked Turkey Breast Recipe
Garnishes
Enhance your smoked turkey with simple, fresh garnishes like chopped parsley or a sprinkling of lemon zest. They add brightness that contrasts beautifully with the rich, smoky flavors, making each bite lively and balanced.
Side Dishes
This Smoked Turkey Breast Recipe pairs exceptionally well with creamy mashed potatoes, roasted autumn vegetables, or a crisp apple and fennel slaw. The sides should complement and not compete with the smoky main dish, creating a cohesive, comforting plate.
Creative Ways to Present
Think beyond the usual platter! Present slices of smoked turkey breast on toasted ciabatta with cranberry aioli for a gourmet sandwich or cube the meat for a hearty smoked turkey salad. For a festive touch, carve the turkey into medallions and serve with a drizzle of warm herb gravy.
Make Ahead and Storage
Storing Leftovers
Wrap leftover smoked turkey breast tightly in plastic wrap or place it in an airtight container to preserve moisture and flavor. Properly stored, it will keep well in the refrigerator for 3 to 4 days, making for delicious sandwiches or quick meals during the week.
Freezing
If you want to save smoked turkey breast for a longer period, slice or cube it and freeze in freezer-safe bags or containers. This method preserves the smoky flavor and texture for up to 2 months. Just be sure to remove as much air as possible to avoid freezer burn.
Reheating
To enjoy leftovers without drying them out, gently reheat slices in a covered skillet over low heat with a splash of apple juice or broth. Alternatively, warm in the oven wrapped in foil at 300°F (150°C) until heated through. Avoid the microwave to keep the texture pleasant.
FAQs
Can I use a Butterball turkey breast for this recipe?
This recipe calls for an unbrined turkey breast since you’ll be brining it yourself to control the flavor and moisture. Butterball turkeys are typically pre-brined, so using them may alter the salt balance and texture. It’s best to choose a fresh, unbrined turkey breast for ideal results.
What type of wood chips works best for smoking turkey?
Fruitwoods like apple and cherry are highly recommended for their mild, sweet smoke that doesn’t overpower the delicate flavor of the turkey breast. Hickory or mesquite can be too intense and may mask the herb butter’s nuances.
How long should I brine the turkey breast?
For optimal moisture and flavor, brining the turkey breast for 12 to 24 hours is perfect. Any shorter and the seasoning won’t penetrate deeply; any longer could cause the turkey to become overly salty or mushy.
Can I skip the herb butter or substitute it?
The herb butter is key to infusing the turkey with fresh, aromatic flavors while keeping the meat tender. You could substitute with plain butter or olive oil, but you’ll lose the dynamic herbaceous notes that make this smoked turkey breast so special.
Is it necessary to use apple juice in the smoker?
Using apple juice or cider in a water pan inside the smoker helps maintain humidity, which prevents the turkey from drying out during long smoking hours. It also imparts a subtle sweetness that pairs wonderfully with the smoky flavor. However, if you prefer, you can use water or another fruit juice for variation.
Final Thoughts
This Smoked Turkey Breast Recipe is truly one of those dishes that elevates any occasion with its rich smoky aroma, tender texture, and irresistible herb buttery flavor. Once you try it, you’ll find it hard to go back to plain turkey ever again. So grab your smoker, gather these simple ingredients, and treat yourself and your loved ones to a cooking experience that’s as rewarding as it is delicious!
Print
Smoked Turkey Breast Recipe
- Prep Time: 30 minutes (plus at least 8 hours for brining)
- Cook Time: 4 hours
- Total Time: Approximately 12 hours 30 minutes (including brining and resting)
- Yield: 8-8 people
- Category: Main Dish
- Method: Smoking
- Cuisine: American
Description
This smoked turkey breast recipe delivers tender, flavorful meat infused with aromatic herbs and a subtle smoke from apple or cherry wood chips. Perfect for a festive meal or a hearty family dinner, this method involves brining, seasoning a butter rub, and slow smoking the turkey breast to juicy perfection.
Ingredients
Brine
- 3 quarts cold water
- ½ cup kosher salt
- ¼ cup granulated sugar
Turkey and Wood
- 1 (5-7 pound) unbrined whole turkey breast (boneless or bone-in; not Butterball-style)
- 2 cups wood chips or 2 large wood chunks (Apple or Cherry recommended)
Butter Herb Rub
- 9 tablespoons unsalted butter (room temperature, about 1â…› sticks)
- 2 cloves garlic, minced
- 1 teaspoon chopped fresh oregano leaves
- 1 teaspoon chopped fresh thyme leaves
- 1 teaspoon chopped fresh rosemary leaves
- 1 teaspoon chopped fresh sage leaves
- 2 teaspoons Dijon mustard
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon crushed red pepper flakes
Smoking Liquid
- 2 cups apple juice (or apple cider or other fruit juice)
Instructions
- Prepare the brine: Combine the cold water, kosher salt, and granulated sugar in a large container. Stir until fully dissolved. Submerge the turkey breast in the brine and refrigerate for at least 8 hours or overnight to ensure the meat remains juicy and flavorful.
- Preheat smoker and prepare wood chips: Soak the wood chips in water for about 30 minutes prior to smoking. Preheat your smoker to a steady temperature between 225°F and 250°F, using apple or cherry wood chips for a mild, sweet smoke flavor.
- Make herb butter: In a bowl, mix unsalted butter, minced garlic, fresh oregano, thyme, rosemary, sage, Dijon mustard, kosher salt, black pepper, and crushed red pepper flakes until well combined to form a fragrant herb butter spread.
- Dry and season the turkey breast: Remove the turkey breast from the brine, rinse under cold water, and pat dry thoroughly with paper towels. Spread the herb butter evenly all over the turkey breast, rubbing it gently into the meat for enhanced flavor absorption.
- Smoke the turkey: Place the seasoned turkey breast directly on the smoker rack. Position a drip pan filled with the apple juice beneath the turkey to keep the environment moist and add a subtle sweetness to the smoke. Smoke the turkey breast for about 4 hours, or until the internal temperature reaches 165°F, basting occasionally with the pan juices.
- Rest the turkey: Once the turkey reaches the safe internal temperature, remove it from the smoker and let it rest for 15-20 minutes. This allows the juices to redistribute throughout the meat, ensuring tenderness and moisture.
- Slice and serve: After resting, slice the smoked turkey breast against the grain and serve warm. It pairs well with classic sides like mashed potatoes, cranberry sauce, and roasted vegetables for a delicious, smoky centerpiece.
Notes
- Use fresh herbs for the best flavor in the butter rub.
- Soaking wood chips prevents them from burning too quickly and helps maintain a steady smoke.
- Allowing the turkey to rest after smoking is crucial for juicy meat.
- Apple or cherry wood chips are preferred for a mild, fruity smoke that complements the turkey without overpowering it.
- Adjust smoking time depending on the size of your turkey breast, always aiming for an internal temperature of 165°F.
